Method
Preheat oven to 150°C. Using an electric mixer, beat egg whites until stiff. Add water & beat again. Add sugar very gradually while beating. Slow beater and add vinegar, vanilla & cornflour. Line an oven tray with baking paper. Draw a 22cm circle on the baking paper. Spread the pavlova to within 2 cm of the edge on the circle, keeping the shape as round & even as possible. Smooth top surface over. Bake pavlova for 45 minutes, then leave to cool in oven. Carefully lift pavlova onto serving plate. Decorate with whipped cream & fresh fruit.
from Edmonds cookery book.
“Apple Bag” Incredients: 3plates apple pastry
300gapple puree 1egg yolk 20gicing sugar 2tsplemon juice
Method: 1. Preheat oven to 200 degrees 2. Put flaky pastry on the baking paper and let it for 10 minutes to unfreeze 3. Cut it to half and roll it out 4. Put on one half 50g apple puree and cover it with the other half. Push the sites to close the “apple bag” 5. Coat the “apple bags” with the egg yolk and put them into the oven for 20 minutes 6. Mix the icing sugar (sieving) with the lemon juice to a creamy icing 7. When the “apple bags” are ready cooked, brush them with the icing (they have to be warm!) 8. You can serve it with cream or vanilla ice cream.
Aachener Printen (gingerbread) 500g treacle 2Ts Water 5g potash 150g candied sugar 100g sugar 600g flour 50g candied orange peel 1pinch pimento 3ts anise 2ts coriander 2ts cinnamon 1pinch cloves (powdered) 1pinch cardamom 1pinch nutmeg 1pinch baking soda Heat the treacle with the water. Mix the potash with some water. Mix everything together. Knead the dough well. Roll the dough out (3mm thick) Cut it into rectangles. Spread the baking sheet with water. Bake it ca. 15 minutes. 200°-220°degrees
Banana-Bread
Ingredients: 1 washed lemon 120g soft butter 175g sugar 2 eggs 1 prize salt a half teaspoon cinnamon 3 bananas 300g flour 2 teaspoons baking powder 60-80g chocolate 1.Preheat the oven on 180°C. Butter the baking-tin and strew it with a little bit of flour. 2.Rub the skin of the washed lemon down so that it looks like parmesan. 3.Put the sugar and the butter (in small pieces) in a bowl and mix it until it is creamy. 4.Mix bit by bit, eggs, salt, cinnamon and the lemon skin under it. 5.Peel the bananas. Crush them with a fork and mix the pulp under the pastry. 6.Cut the chocolate with a knife in small pieces and mix it also under the pastry. 7.Put the pastry in the baking-tin and then into the oven. 8.After 40min. put a knife into the cake. If there still pieces of the cake hanging on the knifeà continue baking. After 1 hour it should be always ready.
ANZAC Biscuits INGREDIENTS ½ C Flour 50 g Butter ½ C Sugar 1T Golden Syrup 2/3 C Coconut 1/2 t Baking Soda 2/3 C Rolled Oats 2 T Boiling Water METHOD
1.Preheat oven to 160°C.2.Grease cookie or biscuit tray.3.Mix in large bowl flour, sugar, coconut and rolled oats.4.Melt butter and golden syrup either in a saucepan on the stove or a plastic or glass bowl in the microwave.5.Carefully measure boiling water into a cup and mix in baking soda.6.Add water etc. to melted butter and syrup.7.Pour liquid into flour mixture and mix.8.Place spoonfuls onto tray.9.Bake for 15 -20mins.10.When golden remove from oven and place on cooling rack.11.Clean up.
1.Sherbet Fizz What you need ·½ cup of icing sugar ·¼ teaspoon of citric acid ·¼ teaspoon of baking soda ·¼ teaspoon of tartaric acid ·½ tablespoon of powdered cordial ·A teaspoon each for tasting ·A stirring spoon ·Measuring spoons ·A mixing bowl What You Do Follow the instructions and fill in your recording sheet as you go. ·Place the icing sugar in the mixing bowl. Taste a little of this. ·Taste the powdered cordial. Mix it in with the icing sugar. Taste the resulting mixture. ·Taste a small amount of baking soda. Mix it in with the previous ingredients. Taste the resulting mixture. ·Taste the citric acid and then the tartaric acid. Add these two ingredients to your mixture. ·Finally, taste your finished product.
FROM KING CITRIC ACID Fizzing Sherbet 1 c icing sugar 1t citric acid 1t baking soda 1t tartaric acid 2 T flavoured drink powder Grind citric & tartaric acid to a fine powder using a mortar & pestle or back of spoon. Place all ingredients through a sieve, then a plastic bag. Shake well to mix. Store in an airtight jar. Or put in small paper bag with straw.
Pumpkin Pie (steam or boil pumpkin until soft. Alternatively, microwave 5 cm pieces for 10 minutes) 1 x pre made pastry (roll out & pre bake) 2 c pumpkin pulp 2 Egg yolks 75 gms castor sugar 125 gms cream cheese (passed through a sieve) method 1.add yolks & sugar (cream) 2.to pumpkin puree 3.+ sieved cream cheese 4.+ a pinch of allspice, cinnamon, grated nutmeg 5.+ 2-3 T molasses 6.+ 100 ml whipped cream 7.Blend together with filling & pour into the pre-baked pastry shell and cook 25- 40 mins at 180°.
1. mix milk, flour and egg yolks. Add salt and cardamon.
2. Beat egg whites and sugar until mixture forms soft peaks.
3. Mix first two carefully.
4. Grease baking tin and pour the mixture in.
5. Pour the berries on and let them sink. Cinnamon and sugar on the top.
6. Bake in 200 degrees for 30-40 minutes
Can u please write here on this page the recipe for the pumkin pie down? Thanks:)
Pineapple Punch 1 quart water, 2 cups sugar, boil these for twenty minutes, then add: 2 cups pineapple juice, juice of 6 lemons, 3 pints ginger ale. The ginger ale should be added just before serving. Pineapple Grape Punch 1 cup granulated sugar, 2 cups water, boil 1 minute and chill; then add: 1 pint grape juice, juice of two oranges, juice of two lemons, 1 cup of grated pineapple. Pour into glasses partly filled with cracked ice and add a few seeded white grapes. Cranberry Cocktail Fresh cranberry cocktail is made by cooking 2 cups cranberries in 2 cups water until soft, straining, adding 1/4 cup sugar, bringing to boil, and bottling. When serving add 1 tin pineapple juice. Holiday Ice Cubes Tinkling ice cubes may be colored or frozen with red and green maraschino cherries. Fruit Punch 2 cupfuls of sugar, 1 cupful of water, 1/2 cup of orange juice, 1/2 cup of lemon juice, 1 cup of strawberry juice, 1 cup of pineapple juice, 1/2 cup of maraschino cherries. Boil the sugar and water to a syrup, and add the fruit juices. Let stand twenty minutes, strain and chill. Add the whole cherries. Sweeten or weaken, if necessary, to taste, and serve ice-cold. It will rarely need reducing with water unless the juices of preserved fruits have been used. Fruit Punch Make a syrup by boiling two cups sugar and one cup water for ten minutes. Let stand one-half hour; add one cup cold tea, juice of five lemons and five oranges, one can grated pineapple, and one pint strawberry syrup; strain, add ice water to make one and one-half gallons of liquid, turn this into a large punch bowl over a piece of ice, and add one-half pint maraschino cherries and one quart bottle Apollinaris water (or club soda). This amount will serve fifty people. Pineapple Punch A refreshing beverage, which brings an involuntary grace to one's lips as it is quaffed, is a fruit punch in which the pineapple plays an important part. Put into a bowl the juice of three lemons, two oranges sliced and seeded, one grated pineapple and one cup sugar. Let stand for one hour to extract the juice, then press and strain. Add to this juice two quarts of iced water and two slices of shredded pineapple, and serve. I love Strawberries Milkshake 1 cup milk 6 scoops strawberry ice cream 2 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract 1 tablespoon strawberry ice cream topping 1 tablespoon whipped cream, optional Fresh strawberries, sliced, optional Directions Combine first 5 ingredients in blender and blend until smooth. Garnish with whipped topping and sliced strawberries. Classic Vanilla Milkshake 3 scoops vanilla ice cream 1-1/2 cups milk 1 tablespoon vanilla extract 2 teaspoons sugar Directions In a blender combine ice cream, milk, vanilla and sugar. Blend until smooth. Chocolate Cherry Milkshake 4 scoops vanilla ice cream or frozen yogurt 3/4 cup cold milk 1/4 cup chocolate syrup 3 maraschino cherries, stems removed Whipped topping & additional cherry Directions Place ice cream, milk, chocolate syrup and cherries in blender. Blend until smooth. Garnish with whipped topping and cherry. Blueberry Breakfast Milkshake 2 1/2 cups frozen blueberries 1 1/4 cups apple juice 1 cup vanilla frozen yogurt 1/4 cup skim milk 3/4 teaspoon ground cinnamon Directions Directions are real easy. Just throw everything in the blender and blend until smooth. Banana Chocolate Milkshake 1 cup skim milk 2 tablespoons cocoa 1/3 cup sugar 1 teaspoon vanilla extract 1 medium ripe banana, sliced 8 large ice cubes Directions In blender container pour milk. Add cocoa. Cover, blend on low speed until well mixed. Add sugar, vanilla and banana. Cover, blend until smooth. Add ice cubes, one at a time, blending until thick. Strawberry Frost Milkshake 1 (6 oz.) can frozen pink lemonade 1 cup milk 1 (10 oz.) package frozen strawberries 1 pint vanilla ice cream Fresh strawberries (optional) Directions Place the first four ingredients (in order listed) into a blender. Blend until smooth. Garnish with fresh strawberries. McDonald's Shamrock Milkshake 2 cups vanilla ice cream 1 ¼ cups 2% lowfat milk ¼ teaspoon mint extract 8 drops green food coloring Directions Combine all ingredients in blender and blend on high until smooth. If needed, stop blender and stir with a spoon to help blend in ice cream. Makes 2 servings.
°°° AREPAS°°°
°°Ingredients:
1 cup arepa flour (precooked cornmeal)
1 cup crumbled ricotta salata or grated mozzarella (1/4 pound)
1/2 cup water
1 cup vegetable oil
1/2 cup milk
1/4 cup meted butter
°°Preparation:
Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water and butteruntil incorporated.
Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.
3 egg whites
1t vinegar
3T cold water
1c caster sugar
1t vanilla essence
3t cornflour
Method
Preheat oven to 150°C. Using an electric mixer, beat egg whites until stiff. Add water & beat again. Add sugar very gradually while beating. Slow beater and add vinegar, vanilla & cornflour. Line an oven tray with baking paper. Draw a 22cm circle on the baking paper. Spread the pavlova to within 2 cm of the edge on the circle, keeping the shape as round & even as possible. Smooth top surface over. Bake pavlova for 45 minutes, then leave to cool in oven. Carefully lift pavlova onto serving plate. Decorate with whipped cream & fresh fruit.
from Edmonds cookery book.
“Apple Bag”
Incredients:
3 plates apple pastry
300g apple puree
1 egg yolk
20g icing sugar
2tsp lemon juice
Method:
1. Preheat oven to 200 degrees
2. Put flaky pastry on the baking paper and let it for 10 minutes to unfreeze
3. Cut it to half and roll it out
4. Put on one half 50g apple puree and cover it with the other half. Push the sites to
close the “apple bag”
5. Coat the “apple bags” with the egg yolk and put them into the oven for 20 minutes
6. Mix the icing sugar (sieving) with the lemon juice to a creamy icing
7. When the “apple bags” are ready cooked, brush them with the icing (they have to
be warm!)
8. You can serve it with cream or vanilla ice cream.
Aachener Printen (gingerbread)
500g treacle
2Ts Water
5g potash
150g candied sugar
100g sugar
600g flour
50g candied orange peel
1pinch pimento
3ts anise
2ts coriander
2ts cinnamon
1pinch cloves (powdered)
1pinch cardamom
1pinch nutmeg
1pinch baking soda
Heat the treacle with the water. Mix the potash with some water.
Mix everything together.
Knead the dough well.
Roll the dough out (3mm thick)
Cut it into rectangles.
Spread the baking sheet with water.
Bake it ca. 15 minutes.
200°-220°degrees
Banana-Bread
Ingredients:1 washed lemon
120g soft butter
175g sugar
2 eggs
1 prize salt
a half teaspoon cinnamon
3 bananas
300g flour
2 teaspoons baking powder
60-80g chocolate
1.Preheat the oven on 180°C. Butter the baking-tin and strew it with a little bit of flour.
2.Rub the skin of the washed lemon down so that it looks like parmesan.
3.Put the sugar and the butter (in small pieces) in a bowl and mix it until it is creamy.
4.Mix bit by bit, eggs, salt, cinnamon and the lemon skin under it.
5.Peel the bananas. Crush them with a fork and mix the pulp under the pastry.
6.Cut the chocolate with a knife in small pieces and mix it also under the pastry.
7.Put the pastry in the baking-tin and then into the oven.
8.After 40min. put a knife into the cake. If there still pieces of the cake hanging on the knifeà continue baking. After 1 hour it should be always ready.
ANZAC Biscuits
INGREDIENTS
½ C Flour 50 g Butter
½ C Sugar 1T Golden Syrup
2/3 C Coconut 1/2 t Baking Soda
2/3 C Rolled Oats 2 T Boiling Water
METHOD
1.Preheat oven to 160°C.2.Grease cookie or biscuit tray.3.Mix in large bowl flour, sugar, coconut and rolled oats.4.Melt butter and golden syrup either in a saucepan on the stove or a plastic or glass bowl in the microwave.5.Carefully measure boiling water into a cup and mix in baking soda.6.Add water etc. to melted butter and syrup.7.Pour liquid into flour mixture and mix.8.Place spoonfuls onto tray.9.Bake for 15 -20mins.10.When golden remove from oven and place on cooling rack.11.Clean up.
1. Sherbet Fizz
What you need
· ½ cup of icing sugar
· ¼ teaspoon of citric acid
· ¼ teaspoon of baking soda
· ¼ teaspoon of tartaric acid
· ½ tablespoon of powdered cordial
· A teaspoon each for tasting
· A stirring spoon
· Measuring spoons
· A mixing bowl
What You Do
Follow the instructions and fill in your recording sheet as you go.
· Place the icing sugar in the mixing bowl. Taste a little of this.
· Taste the powdered cordial. Mix it in with the icing sugar. Taste the resulting mixture.
· Taste a small amount of baking soda. Mix it in with the previous ingredients. Taste the resulting mixture.
· Taste the citric acid and then the tartaric acid. Add these two ingredients to your mixture.
· Finally, taste your finished product.
FROM KING CITRIC ACID
Fizzing Sherbet
1 c icing sugar 1t citric acid
1t baking soda 1t tartaric acid
2 T flavoured drink powder
Grind citric & tartaric acid to a fine powder using a mortar & pestle or back of spoon. Place all ingredients through a sieve, then a plastic bag. Shake well to mix.
Store in an airtight jar.
Or put in small paper bag with straw.
Pumpkin Pie
(steam or boil pumpkin until soft. Alternatively, microwave 5 cm pieces for 10 minutes)
1 x pre made pastry (roll out & pre bake)
2 c pumpkin pulp
2 Egg yolks
75 gms castor sugar
125 gms cream cheese (passed through a sieve)
method
1. add yolks & sugar (cream)
2. to pumpkin puree
3. + sieved cream cheese
4. + a pinch of allspice, cinnamon, grated nutmeg
5. + 2-3 T molasses
6. + 100 ml whipped cream
7. Blend together with filling & pour into the pre-baked pastry shell and cook 25- 40 mins at 180°.
Pulla Pudding
2 and half dl milk
3 dl flour4 eggs
half teaspoon salt
1 teaspoon cardamon
4 tablespoons sugar
3 dl berries
cinnamon
1. mix milk, flour and egg yolks. Add salt and cardamon.
2. Beat egg whites and sugar until mixture forms soft peaks.
3. Mix first two carefully.
4. Grease baking tin and pour the mixture in.
5. Pour the berries on and let them sink. Cinnamon and sugar on the top.
6. Bake in 200 degrees for 30-40 minutes
Can u please write here on this page the recipe for the pumkin pie down? Thanks:)
Pineapple Punch
1 quart water, 2 cups sugar, boil these for twenty minutes, then add: 2 cups pineapple juice, juice of 6 lemons, 3 pints ginger ale. The ginger ale should be added just before serving.
Pineapple Grape Punch
1 cup granulated sugar, 2 cups water, boil 1 minute and chill; then add: 1 pint grape juice, juice of two oranges, juice of two lemons, 1 cup of grated pineapple. Pour into glasses partly filled with cracked ice and add a few seeded white grapes.
Cranberry Cocktail
Fresh cranberry cocktail is made by cooking 2 cups cranberries in 2 cups water until soft, straining, adding 1/4 cup sugar, bringing to boil, and bottling. When serving add 1 tin pineapple juice.
Holiday Ice Cubes
Tinkling ice cubes may be colored or frozen with red and green maraschino cherries.
Fruit Punch
2 cupfuls of sugar, 1 cupful of water, 1/2 cup of orange juice, 1/2 cup of lemon juice, 1 cup of strawberry juice, 1 cup of pineapple juice, 1/2 cup of maraschino cherries. Boil the sugar and water to a syrup, and add the fruit juices. Let stand twenty minutes, strain and chill. Add the whole cherries. Sweeten or weaken, if necessary, to taste, and serve ice-cold. It will rarely need reducing with water unless the juices of preserved fruits have been used.
Fruit Punch
Make a syrup by boiling two cups sugar and one cup water for ten minutes. Let stand one-half hour; add one cup cold tea, juice of five lemons and five oranges, one can grated pineapple, and one pint strawberry syrup; strain, add ice water to make one and one-half gallons of liquid, turn this into a large punch bowl over a piece of ice, and add one-half pint maraschino cherries and one quart bottle Apollinaris water (or club soda). This amount will serve fifty people.
Pineapple Punch
A refreshing beverage, which brings an involuntary grace to one's lips as it is quaffed, is a fruit punch in which the pineapple plays an important part. Put into a bowl the juice of three lemons, two oranges sliced and seeded, one grated pineapple and one cup sugar. Let stand for one hour to extract the juice, then press and strain. Add to this juice two quarts of iced water and two slices of shredded pineapple, and serve.
I love Strawberries Milkshake
1 cup milk
6 scoops strawberry ice cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon strawberry ice cream topping
1 tablespoon whipped cream, optional
Fresh strawberries, sliced, optional
Directions
Combine first 5 ingredients in blender and blend until smooth. Garnish with whipped topping and sliced strawberries.
Classic Vanilla Milkshake
3 scoops vanilla ice cream
1-1/2 cups milk
1 tablespoon vanilla extract
2 teaspoons sugar
Directions
In a blender combine ice cream, milk, vanilla and sugar. Blend until smooth.
Chocolate Cherry Milkshake
4 scoops vanilla ice cream or frozen yogurt
3/4 cup cold milk
1/4 cup chocolate syrup
3 maraschino cherries, stems removed
Whipped topping & additional cherry
Directions
Place ice cream, milk, chocolate syrup and cherries in blender. Blend until smooth. Garnish with whipped topping and cherry.
Blueberry Breakfast Milkshake
2 1/2 cups frozen blueberries
1 1/4 cups apple juice
1 cup vanilla frozen yogurt
1/4 cup skim milk
3/4 teaspoon ground cinnamon
Directions
Directions are real easy. Just throw everything in the blender and blend until smooth.
Banana Chocolate Milkshake
1 cup skim milk
2 tablespoons cocoa
1/3 cup sugar
1 teaspoon vanilla extract
1 medium ripe banana, sliced
8 large ice cubes
Directions
In blender container pour milk. Add cocoa. Cover, blend on low speed until well mixed. Add sugar, vanilla and banana. Cover, blend until smooth.
Add ice cubes, one at a time, blending until thick.
Strawberry Frost Milkshake
1 (6 oz.) can frozen pink lemonade
1 cup milk
1 (10 oz.) package frozen strawberries
1 pint vanilla ice cream
Fresh strawberries (optional)
Directions
Place the first four ingredients (in order listed) into a blender. Blend until smooth. Garnish with fresh strawberries.
McDonald's Shamrock Milkshake
2 cups vanilla ice cream
1 ¼ cups 2% lowfat milk
¼ teaspoon mint extract
8 drops green food coloring
Directions
Combine all ingredients in blender and blend on high until smooth. If needed, stop blender and stir with a spoon to help blend in ice cream. Makes 2 servings.
°°° AREPAS°°°
°°Ingredients:
1 cup arepa flour (precooked cornmeal)
1 cup crumbled ricotta salata or grated mozzarella (1/4 pound)
1/2 cup water
1 cup vegetable oil
1/2 cup milk
1/4 cup meted butter
°°Preparation:
Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water and butteruntil incorporated.
Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.